Frangipane Mince Pie Recipe
, Updated Dec 17, 2025
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These homemade Frangipane Mince Pies are sure to be a hit this Christmas! With delicious buttery pastry, mincemeat filling and frangipane topping, these easy easy mince pies are a wonderful variation on the traditional recipe.
Mince pies are inextricably linked with Christmas in England and their appearance in shops heralds the arrival of the festive season. It’s not unusual to have the “have you eaten your first mince pie yet?” conversation with friends and colleagues.
I love mince pies but they have to be homemade – the store-bought versions are always lacking that certain something that makes them special. I first came across Mary Berry’s mince pie with frangipane topping recipe in a her Christmas collection cookbook over ten years ago and they have become my absolute favorite.
What are Mince Pies?
If you are not familiar with mince pies – I was only introduced to them when I moved to the UK – then let me explain a couple of things. First off there’s no actual meat in mincemeat – instead it is made with a mixture of dried fruits and spices. So these little fruit mincemeat pies are a sweet treat enjoyed in December and all through Christmas.
Frangipane Mince Pie Ingredients
I make these deep-filled mince pies in a muffin tin or a cupcake tin. You can also make them in a mini cupcake tin to create tiny mince pies – they are so cute!
- You will need cream, egg yolks, vanilla, flour, powdered sugar and unsalted butter to make the pastry dough.
- The frangipane meanwhile is made with butter, sugar, eggs, vanilla, almond extract and almond meal (ground almonds).
- I usually opt for store-bought mincemeat filling or pick up a jar of specialty mincemeat from the local Christmas markets.
- Finally, you will need some flaked almonds and a little smooth apricot jam for the finishing touches.
How to make Frangipane Mince Pies
Make the pastry
- Combine cold heavy cream, egg yolks and vanilla bean paste in a measuring jug and set aside.
- Sift powdered sugar and flour into a mixing bowl. Add cold cubed butter and beat on low speed until you have a sandy texture. Add the egg yolk mixture and beat together very briefly until the dough starts to come together.
- Line your worktop with a large piece of plastic wrap and tip the pastry onto it. It will still be quite crumbly, so use the wrap to gather into a ball and flatten into a disk. Chill the pastry for at least and hour.
Prepare the frangipane
- Cream softened unsalted butter and sugar together until light and fluffy. Add eggs, flour, vanilla and almond extract and beat together to combine – don’t worry if the mixture looks a little curdled at this point. Mix in the almond meal – that’s your frangipane!
Make the mince pies
- Preheat the oven to 400°F / 200°C. Dust your worktop with a little flour and roll out the pastry thinly. Cut circles that are slightly larger than the muffin holes. Place on the muffin pan and use a pastry tamper to gently push in.
- Add about a tablespoon of mincemeat into each of the tartlets and top with about a tablespoon frangipane mixture. Don’t worry about covering the mince pies with too much accuracy as the frangipane will spread out to cover the filling during baking.
- Scatter a handful of flaked almonds over the mince pies and bake for 15-18 minutes or until the mince pies are golden. Cool in the tin for 10 minutes before carefully turning out onto a wire rack to cool.
- Brush the warm mince pies with a little smooth apricot jam if you like and dust with powdered sugar. Serve warm or cold!
Recipe Notes, Tips and FAQs
- Store-bought mincemeat can be a little flat… I like to stir in a couple of tablespoons of rum or brandy to liven it up a bit!
- To make the pastry in a food processor, pulse the butter, sugar and flour in a food processor until you have a breadcrumb texture. Add the egg yolk mixture and pulse again until the dough starts to come together into a ball.
- Serving suggestions: turn this mince pies into an irresistible Christmas dessert by serving them warm and topped with ice cream, custard or a little cream. Absolutely dreamy!
- Store the mince pies in a covered container at room temperature for up to a week or freeze them for up to three months.
Christmas Baking Inspo!
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Easy Frangipane Mince Pies
Video
Ingredients
For the pastry
- 2 tbsp cream , heavy / double, cold
- 2 large egg yolks
- 1 tsp vanilla bean paste
- 2 cups (250g) flour , all purpose flour / plain
- 4 tbsp sugar , powdered / icing
- ½ cup + 1 tbsp (125g) unsalted butter , cold and cubed
For the frangipane
- ½ cup (113g) unsalted butter , softened
- 1 cup (100g) sugar , superfine / caster
- 2 large eggs
- 1 tbsp flour all purpose flour / plain
- ½ tsp vanilla extract
- ¼ teaspoon almond extract
- 1 cup (100g) almond meal (ground almonds)
Filling and Topping
- 14 oz (400g) mincemeat
- 4 tbsp flaked almonds
- 3 tbsp smooth apricot jam , warm
Instructions
Make the pastry
- Combine cold heavy cream, egg yolks and vanilla bean paste in a measuring jug and set aside.2 tbsp cream , 2 large egg yolks, 1 tsp vanilla bean paste
- Reserve three tablespoons of the flour to use for rolling. Sift the powdered sugar and remaining flour into a mixing bowl. Add cold cubed butter and beat on low speed until you have a sandy texture.2 cups (250g) flour , 4 tbsp sugar, ½ cup + 1 tbsp (125g) unsalted butter
- Add the egg yolk mixture and beat together very briefly until the dough starts to come together. Alternatively pulse the butter, sugar and flour in a food processor until you have a breadcrumb texture. Add the egg yolk mixture and pulse again until the dough starts to come together into a ball.
- Line your worktop with a large piece of plastic wrap and tip the pastry onto it. It will still be quite crumbly, so use the wrap to gather into a ball and flatten into a disk. Chill the pastry for at least and hour.
Prepare the frangipane
- Cream softened unsalted butter and sugar together until light and fluffy.½ cup (113g) unsalted butter, 1 cup (100g) sugar
- Add eggs, flour, vanilla and almond extract and beat together to combine – don't worry if the mixture looks a little curdled at this point. Mix in the almond meal – that's your frangipane!2 large eggs, 1 tbsp flour , ½ tsp vanilla extract, ¼ teaspoon almond extract, 1 cup (100g) almond meal
Make the mince pies
- Preheat the oven to 400°F / 200°C (360°F / 180°C fan forced). Dust your worktop with a little flour and roll out the pastry thinly. Cut circles that are slightly larger than the muffin holes. Place on the muffin pan and use a pastry tamper to gently push in.
- Add about a tablespoon of mincemeat into each tartlet and top with about a tablespoon frangipane mixture. Don’t worry about covering the mince pies with too much accuracy as the frangipane will spread out to cover the filling during baking.14 oz (400g) mincemeat
- Scatter a handful of flaked almonds over the mince pies and bake for 15-18 minutes or until the mince pies are golden. Cool in the tin for 10 minutes before carefully turning out onto a wire rack to cool.4 tbsp flaked almonds
- Brush the warm mince pies with a little smooth apricot jam if you like and dust with powdered sugar. Serve warm or cold!3 tbsp smooth apricot jam
Notes
- Store-bought mincemeat can be a little flat… I like to stir in a couple of tablespoons of rum or brandy to liven it up a bit!
- Serving suggestions: turn this mince pies into an irresistible Christmas dessert by serving them warm and topped with ice cream, custard or a little cream. Absolutely dreamy!
- Store the mince pies in a covered container at room temperature for up to a week or freeze them for up to three months.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
